Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup coconut milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (unsweetened or lightly sweetened)
- 2 cups chilled whipping cream or coconut cream
- ½ cup powdered sugar
- Additional shredded coconut for decoration
Instructions
- Preheat the oven to 175°C (350°F). Grease and line two 20 cm (8-inch) round cake pans with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt until well combined.
- In another bowl, beat eggs with sugar until pale and fluffy. This step ensures air is incorporated for a light texture.
- Stir in coconut milk, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet ingredients. Mix gently to avoid overworking the batter.
- Fold in shredded coconut with a spatula for added flavor and texture.
- Divide the batter evenly into the prepared pans. Smooth the tops with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool for 10 minutes in the pans before transferring them to a wire rack to cool completely.
- For the frosting, whip chilled cream with powdered sugar until soft peaks form.
- Place one cake layer on a serving plate. Spread frosting evenly on top.
- Place the second cake layer over it, then frost the top and sides of the cake.
- Sprinkle shredded coconut generously over the frosted cake, pressing it lightly into place.
- Refrigerate for at least 1 hour before serving to allow flavors to set.
Notes
Ensure cakes are fully cooled before frosting to prevent the cream from melting.
For extra flavor, add a layer of fresh pineapple or mango between the sponges.
The cake can be baked as cupcakes by adjusting the baking time to about 18 minutes.
- Prep Time: 20
- Cook Time: 30